Currant, both red and black, -beautiful, beloved by many berry. It makes delicious compotes, jellies, juices, marmalades. However, many agree that especially this berry is good in jams, jams and jam. To cook them, strangely enough, is extremely simple - even a young, inexperienced mistress can master the preparation of such jam, moreover, she will cope with the task perfectly. It is worth mentioning that such a delicacy undoubtedly brings huge benefits to the human body: for example, red currant jam, like berry itself, contains a large number of vitamins C, B1, P, PP, as well as carotene. This makes such a delicacy an indispensable assistant in strengthening immunity, especially in the cold season.
So, consider the recipe for this delicious treat.
Recipe: red currant jam
To prepare a dish you need a kilogram of red currant, one and a half kilos of sugar, water in the amount of four hundred milliliters.
First you need to take a colander.It should not be plastic, it's best to use metal. It is necessary to put the berries of red currant, previously peeled from leaves, twigs and cuttings. Berries should be rinsed thoroughly with cold water.
Water should be heated in a wide saucepan, then put a colander in it with berries for about five minutes. This is necessary in order for them to bite.
After that, the red currant is poured outdorshlaga in an enameled pot, in which they press them with a pestle (for lack of it you can use a regular tablespoon). The resulting mixture pours out all the prepared sugar, and then poured with water.
A saucepan with billet should be placed on a weak fire, and then constantly stir. The mixture should boil approximately twice so that in the end does not remain liquid.
Банки, предназначенные для хранения джема, should be prepared as follows: wash them, heat over steam, then dry. In these jars, another hot red currant jam is placed, and then the jars are closed with lids intended for roll-up and also prepared.
You can not forget to sterilize the banks: sterilization of five hundred milliliters should take ten minutes, and thousands - fifteen. Then the banks roll up.
The red currant jam is ready.So that during the storage until the winter time with jars and the delicacy itself nothing irreparable happens, they must also be stored correctly: in a dry, cool room (the cellar is ideal, or, for lack of it, a glazed balcony).
Blackcurrant jam is prepared according to a similar recipe, only sugar is taken two kilograms per kilogram of currant.
When preparing such treats, one of thethe main tasks - to properly prepare berries, and do not neglect it. Jam turns tender and soft only if the currant (both red and black) is perfectly mature - strongly immature berries will be worse cooked and choked, and also give excess sourness, spoiled and overripe on the contrary are strongly digested and can give the dish unnecessary smack. The ideal option - strong and slightly unripe berries.
Another tip to the housewives is to note: if your plans do not include long storage of jam, and you are going to serve it on the table almost immediately, you should just lay it out in clean jars and not roll it up.
Gem from the currant - really deliciousdelicacy. It is used for food with tea, spreading on bread or baking, some eat a snack with tea. Many people say that tea itself gets delicious if you add jam instead of sugar to it - the original taste and utility of the drink will appeal to many.
The main thing is to make a dish with love, and then it will necessarily turn out delicious and bring a lot of pleasant to your household members and guests.
